Sometimes solutions just fall on me out of the sky. I had “baked” six huge Russet potatoes in a marathon session in the Crock-Pot, so had them on hand. A couple of nights before that, I had made some mashed potatoes using a few of those thin-skinned white potatoes. I had gone all out with the buttermilk, sour cream and seasonings, and it was totally delicious. Of course there was quite a bit left over.

You know what is coming next, yah?

My offer of Twice-baked Potatoes to accompany dinner was readily accepted, so I cut one of the big potatoes in half and started to scrape out the insides in the usual fashion of making this delightful dish. But alarms started going off in my head to let me know that there was perfectly good “stuffing” already made up and waiting in a dish in the refrigerator.

So out came the leftover mash. I generously filled the shells and sprinkled on a generous amount of smoked paprika and freshly shredded sharp Cheddar cheese. I put them into an oven-proof Pyrex dish, and into the microwave for about a minute – just long enough to get the filling warmed up to about room temperature. Then into the toaster oven, where they crisped up to the crackly goodness that you see above.

The happiest part is that there was still filling enough for another round two days later.

So what did I do with the innards that I took out of the original “baked” potato? I made potato salad that we took on our picnic to Brown Canyon Ranch.

Great idea – looks delicious. I love baked potatoes with all the trimmings, and twice-baked potatoes, too. I used to cut and boil potatoes for salad, but lately I’ve been baking them in the microwave, cooling and cutting them up. Works just as well and much easier and quicker. 🙂